Go Back

Anti-inflammatory Chutney Recipe

Anti-inflammatory chutney made with tomato & ginger.
Prep Time 5 mins
Cook Time 7 mins
Course Breakfast, dinner, easy cooking, Side Dish
Cuisine asian, Indian, south indian
Servings 6 Person


  • Mixer-Grinder


  • 2 tbsp Oil
  • 1/4 tsp Mustard Seeds
  • 1/2 tsp Urad Dal
  • few Curry leaves
  • 7 to 8 no Red Chilli
  • 5 no Onion
  • 6 to 7 no Tomato
  • 2 Strips Coconut
  • 1.5 Inch Ginger


  • Heat oil And splutter the mustard seeds. Then add curry leaves, red chillies & urad dal. Saute till the dal turns to light brown color.
  • Now add the chopped onion and saute till it changes translucent.
  • Drop the chopped tomatoes and saute till it turns soft. Add required salt.
  • Once sauted, allow it to cool.
  • Meanwhile, chop the coconut into small pieces.
  • Also, chop the ginger into small pieces.
  • Add the ginger & coconut into the mixer jar and grind without adding water.
  • Now add the cooled mixture and grind coarsely.
  • Tangy Chutney is ready!


Keyword chutney, ginger chutney, tomato chutney